Josip Juraj Strossmayer University of OsijekFACULTY OF FOOD TECHNOLOGY

Lower level organizational units

Department of Food TechnologiesSub-department of Food Engineering

Place

Osijek

State

Croatia

Scientific field, discipline, subdiscipline

BIOTECHNICAL SCIENCESFood TechnologyEngineering

Study programme type

university

Study level

undergraduate

Study programme

Food Technology

Academic title abbreviation

univ. bacc. ing. techn. aliment.

Genre

undergraduate thesis

Language

Croatian

Defense date

2014-10-10

Parallel abstract (English)

Wine is an agricultural food product obtained by full or partial alcoholic fermentation of misteless or musts, of fresh and suitable for processing grapes into wine. At any time of wine production, from the musts (grape juice drained, which after fermentation turns into wine) to the maturation and aging of wine in the bottle can happen oxidation.
Oxidation is the part where a wine is exposed to the air and when absorbed oxygen, and as a defect manifests itself in undesirable changes in color, of smell and taste as well as damage to the structure of the beverage, then in general the quality of its wines. To avoid the oxidation, while the wine is into tanks or barrels, protective levels of sulfur are constantly controlled and sulfur is added if necessary. Oxygen plays in the production of wine a very important role, both positive and negative. It is known that exposure must or wine to oxygen reduces the quality and varietal wines due to oxidation, loss of fruitiness, the caramelization and change other characteristics.